Paleo Chocolate Cupcakes (Gluten free, Dairy free)

Sometimes you just need a chocolate cupcake, amiright?  Now, if you’ve been reading for a while you’ll know I don’t have paleo treat recipes very often.  It’s not because I don’t love ‘em.  I love chocolate as much as the next girl but as someone with an addictive personality I know that when they make an appearance too often, they can get out of hand so I don’t like having them around on the daily.  If I do get out of hand with the frequency of paleo treats I put myself on a 21 Day Sugar Detox to reset my cravings.   Works like a charm just by doing it once or twice a year.
As a mother of 3 paleo kiddos however, having cupcakes like these to bring to birthday parties, BBQs and whatnot can be a lifesaver.  One of my kids is severely gluten intolerant and having a gluten free cupcake that she can have when her friends are having one really helps her to not feel left out.   Our teenager with a sweet tooth loves them too!
When we first transitioned to paleo, having treats we could eat was incredibly helpful at staying on track during those first few difficult weeks.
Plus, they’re delicious!

Paleo Chocolate Cupcakes

What you will need for the cupcakes:

• 6 eggs (preferably pastured)
• 2/3 cup chocolate chips (dairy/soy free)
• 1/2 cup coconut oil
  
• 1/4 cup cacao powder
  
• 1 Tbsp arrowroot powder
  
• 1 Tbsp coconut flour
  
• 2 tsp vanilla
  
• 1/2 tsp baking soda
  

What you will need for the frosting:

1. 1 can full fat coconut milk (13.5 oz)
   
2. 2/3 cup chocolate chips

Directions for cupcakes:

1. Combine the chocolate chips and coconut oil in a pot on medium heat – stir continually until blended.
2. Let cool.
3. Separate the egg whites from the yolks and blend the whites until light and frothy.
4. Blend the yolks and pour slowly into the bowl with the whites while blending (I use a cuisinart smart stick).
5. Slowly add the chocolate to the mixture and vanilla while blending – the more frothy the better.
6. Sift and add the remaining dry ingredients.
7. Mix well and pour (approx 1/4 cup each) into a muffin pan.
8. Bake at 350 degrees for 17 minutes.

Directions for frosting:

1. Combine ingredients over medium heat.
2. Mix well with a whisk.
3. Let cool.
4. Enjoy!

Looking for other paleo treats to have handy?  Check out this ebook, Indulge, by my friend Carol from Ditch the Wheat.   I love her chocolate brownies in particular.  She’s so much better than I am at this whole baking gig!  (Learn more here)